Mark Bittman is taking on a new role at the New York Times. But before he switches roles, he grants us one last look at his 25 favorite recipes. Print this out and keep it. You’ll come back to it again and again.
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Well, I don’t really think that I’ll come back to braised squid and artichokes again and again, but the artichoke part does sound good. And so does seafood, if it’s not squid, though I’m not actually sure how to braise anything.
I saw on her blog that Jennette tried your stuffed pumpkin. It looked beautiful. I’m still only in the fantasizing stage of that recipe. (That stage lasts a long time.)